{gluten gauge} beer basics

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Transcript of {gluten gauge} beer basics

What is Beer Beer is comprised of 4 main ingredients Largest ingredient (volume: 97% of beer=water)Flavor of beer greatly influenced by quality ofMineral content of water key in some beersMineral content affects: pH balanceenzyme activityUltimately this can contribute to inhibiting yeast, metallic flavors, haziness of the beer 2 main types (2 row and 6 row)"Heart of beer" provides carbs and sugars necessary for fermentationProvides flavors and colors that alter characteristic of the beer. Hops Yeast: Water Barley Bohemian Pilsners (Made in the Pilzen region):World standard in PilsnersSoftest water on earthvery low calcium content Vienna Lagers (Made in Vienna):Malty character and balanced hopsVery hard waterOther global regions with hard water can reproduce the quality of a Vienna Lager Balance sweetness of barleyReplaced Herbs and Spices in most beersProtect from formation of bacteriaOils in glands are what brewers are ultimately after Whats "Hoppening?" The "Yeast Inflection" Consumes sugars and converts into alcohol and CO2Brewers yeast different strains than bakers yeastSeveral different strain types used for different types of beersAdded at different times in the fermentation process for different types of beers "So, a priest and a rabbi walk into a Bar-ley" How the malting process affects the final product The brewing process Step 1: Acquire awesome water Step 2: Malting (Step 1) Germination: Sprouting of the barley kernel (not technically part of the brewing process)typically done by professional maltersbarley steeped in water and kept warmstarches and carbohydrates are converted into sugar Step 2 cont.: Malting (Step 2) Kiln Drying: halts growth of plant and dries it to desired "darkness" moist sprouted barley is put in a kiln and dried (180 degrees) for several hoursincreasing kiln duration/temperature results in darker hops for deeper color and or flavor creates carmel, coffee, or chocolate flavors Step 3: Mashing Malt is steeped in hot water which was acquired in step 1 similar to tea bags steepingmashing takes place in "mash tun"the water is now murky and full of barley husks Step 4: Lautering Removes the spent grain from the mix barley husks are removed liquid now considered "wort"wort now contains all of the good sugars, starches, nutrients, and proteins the barley held Step 5: Boiling Sterilizes bacteria in the wort mix takes about an hourdestroys enzymes that may add to bad flavorcoagulates proteinsevaporates some water thus condensing the wort mixture Step 6: Hopping Flavoring hops are added into the boiling wort high heat releases hop oilshop oil ratio dependent on the beer type desiredhops added early in boil = flavorhops added late in boil = aromadifferent types can be added in a particular beer Step 7: Whirlpooling Removal of even the smallest solid particles creating a vortex in the boiling vessel allows solids to clump in middlesolids removed from wort Step 8: Cooling "Cool that shit down" allows the yeast (in next step) to be added without killing itcool the beer quickly to avoid bacteria formation (minutes)cools below 70 degrees F Step 9: Fermenting Turning water into wine...beer yeast is "pitched" into the cooled worttype of yeast depends on type of beer yeast consumes sugars:releases C02 (carbonized aspect of beercreates alcohol Lagers: Cooled much more (45F)Yeast settles to bottom"bottom fermenting"fermentation takes up to a couple of weeks Ales: Yeast added at warm temps (70F)Yeast stays at top"top fermenting"fermentation takes only a few days Step 10: Maturing maturing can occur:In same tank as fermentation, separate tank ("racking") or in a cask (where it will be served from)mild fermentation continues, solids settleLagers can take weeks to matureAles can take only days playgrounds, puberty, first job, and finally the mid life crisis. Step 11: Filtering Remove remaining solids and filter for clarity yeast, proteins and bits of barley and hops still remainfiltering removes particles that could spoil laterunfiltered beer is common in some varieties Step 12: Packaging/Distribution cans, bottles, and kegs oh my... need to keep UV light away from beerbrown bottleskegsboxed packagingfriendly beer delivery man brings to liquor store Step 13: Consumption the most difficult part Beer types Beer Styles